Red beet extract usage in gelatin/gellan based gummy candy formulation introducing Salix aegyptiaca distillate as a flavouring agent

Nowadays, the functionalization of food products using natural health-promoting additives is of great interest. Betalains are the natural pigments of red beets and are known for their health-promoting characteristics. The aim of this study was to evaluate gummy candies formulated with red beet extract (0.1 or 0.3%) as the coloring agent, Salix aegyptiaca distillate as the flavoring agent, and gellan gum (0.5 or 1.5%) as the gelling co-agent. The prepared gummy candy samples were assessed via texture profile analysis, DPPH assay, sensory evaluation, and color analysis. The results revealed that hardness (similar to 60 N) improved and gumminess (similar to 15 N) decreased with an increment in gellan gum content in the gummy candy formulation. Statistical analysis indicated that by addition of red beet extract, the radical scavenging capacity of the samples increased (50%) significantly (p < 0.05). Furthermore, gellan gum usage lead to the generation of a glossy red color and enhanced the lightness of the samples in comparison with gelatin-based gummy candies. About sensory evaluation, the panelists confirmed that usage of Salix aegyptiaca improved the sensory characteristics of the gummy candy (overall acceptance from 7.4 to 8.2; out of 9). Our findings suggest that gellan gum (as a highly transparent, acid-resistant, gel-forming gum), red beet extract (as an acid-stabilized natural color), and Salix aegyptiaca distillate have immense potential in the food industry for use as structuring, coloring, and flavoring agents, respectively.